Knorr
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Serves 4
Cook 35 mins
Prep 30 mins
36

Honey Roasted Root Vegetable Salad

The secret to this roasted root vegetable recipe is the addition of the honey – a little drizzle brings out all the delicious caramelized flavours of the veggies!

See how to cook this meal step by step

Ingredients

Ingredients

  1. 1 red onion, peeled and quartered
  2. 2 large sweet potatoes, peeled and cut into chunks
  3. 2 large parsnips, peeled and sliced
  4. 4 medium carrots, peeled and sliced
  5. 1 x KNORR Vegetable Stock Pot
  6. 60ml honey
  7. 30ml sunflower oil
  8. Robertsons Freshly Ground Black Pepper
  9. 30g rocket leaves, washed
  10. 2 rounds feta cheese, crumbled

Method

Method

  1. Preheat oven to 200C
  2. Place all the prepared vegetables and the KNORR Vegetable Stock Pot into a roasting tray then drizzle with honey and sunflower oil and season with black pepper
  3. Cover with tin foil and roast in the oven for 20 minutes
  4. Remove tin foil from roasting tray and roast for a further 15 minutes until the vegetables are tender but crispy on the outside
  5. Allow to cool slightly then toss the roasted vegetables with the rocket leaves and feta cheese
  6. Transfer to a serving dish and serve
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